Sauteed Green Beans and Potatoes with Rosemary and Lemon Zest

  • Yield 6 servings

Green beans and potatoes are lightly sautéed and seasoned with lemon and rosemary.

United States Potato Board


1 pound red potatoes
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 tablespoons finely chopped rosemary
1 teaspoon finely grated lemon rind
1/4 teaspoon red chile flakes
1 pound green beans, trimmed and blanched
2 teaspoons lemon juice


  1. Cook potatoes in water until tender; drain and cool. Quarter potatoes lengthwise. Set aside.
  2. In large sauté pan, heat oil; add garlic and cook for 30 seconds. Add rosemary, lemon rind and chile flakes; cook until fragrant. Add potatoes and beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.
  3. Variation: Add 3/4 pound diced, pre-cooked chicken breast, or peeled and deveined shrimp, to skillet along with potatoes and beans.
Recipe courtesy of the United States Potato Board